Hi, welcome to Yet Another Meal.
Today I'm going to make cucumber Kimchi!
First thing is first, let's wash them cleanly.
Depending on the size but cutting in 3 pieces should be good.
Place chopsticks or tongs and cross cut the cucumber.
About 1/2 cup of salt to the amount of water that could submerge the cucumbers and boil.
Once it’s boiled, pour on the cucumber and leave for 30-40 mins.
This will keep the cucumber crunch for longer period.
Meanwhile, let's make Kimchi sauce.
I'll skip the boiled flour (looks similar to roux) part because I’m lazy 😅
Oh I forgot the onion 😢 chop an onion thinly.
It can be fairly salty at this point because Kimchi will produce quite a lot of water later.
Drain some water by keeping them upside down for a while.
Fill the sauce and squeeze once so that it can hold the sauce better.
This also helps to absorb the sauce more evenly.
Day 1, It already produced some water.
I shuffled them once in the middle way.
Day 2, smells like Kimchi 😄
Let's try.
It's a little bit too young but it's still tasty 🥳
It started to have more matured taste from Day 4.
I think it's because I skipped the flour part.
Thanks for Likes and Subscribes. I'll see you later then~